Easy Fluffy Pancakes
Soft, fluffy homemade pancakes made with simple everyday ingredients. No buttermilk, no separating eggs, and no complicated technique. The keys are to avoid overmixing, let the batter rest for 10 minutes, and flip only when the bubbles and edges show the pancake is ready.
Ingredients
Equipment
Method
- Mix the dry ingredients. Whisk together the flour, sugar, baking powder, and salt so the baking powder is evenly distributed.
- Mix the wet ingredients. In a separate bowl, whisk together the egg, milk, oil, and vanilla until evenly combined.
- Combine wet and dry. Pour the wet ingredients into the dry ingredients. Gently mix just until no dry streaks of flour remain. The batter does not need to be perfectly smooth; a few small lumps are good. Do not keep stirring until every lump disappears.
- Rest the batter. Let the batter sit undisturbed for 10 minutes. During this rest the flour absorbs liquid and the batter thickens, helping the pancakes cook up fluffier.
- Heat the pan. While the batter rests, heat a nonstick skillet or griddle over medium heat for several minutes. Lightly grease with a small amount of oil. A tiny drop of water should sizzle and move around; if the pan smokes, it is too hot.
- Portion the batter. Use about 3-4 Tbsp batter per pancake, or a scant 1/4 cup. Leave room between pancakes.
- Add optional extras. If using chocolate chips, blueberries, or banana slices, sprinkle them onto the uncooked top of each pancake now rather than heavily mixing them into the bowl.
- Cook the first side. Cook about 2-3 minutes. Look for bubbles across the surface, some popped bubbles leaving holes, edges that look set rather than wet, and a golden bottom.
- Flip once. Slide a flat spatula fully under the pancake and flip in one quick motion. Do not press down after flipping.
- Cook the second side. Cook another 1-2 minutes, until golden and cooked through. The second side usually cooks faster.
- Repeat. Continue with the remaining batter. Lightly grease the pan again only as needed. If pancakes brown too quickly before the centers cook, lower the heat slightly.
- Serve. Serve warm with maple syrup, butter, berries, sliced fruit, powdered sugar, chocolate chips, or other favorite toppings.
Notes
Keeping Pancakes Warm
Heat the oven to 200°F / 95°C. Place cooked pancakes on a baking sheet and keep them warm while you finish the remaining batter.
Storage
Cool completely and store airtight in the refrigerator for up to 5 days.
Freezing
Cool completely, place parchment between layers if needed, seal in a freezer-safe bag or container, and freeze for up to 2 months.
Reheating
- Oven: 325°F / 165°C for about 5 minutes from the refrigerator or about 10 minutes from frozen.
- Toaster: Works well for individual pancakes that are not too thick.
- Microwave: Fastest, but the texture will be softer.
- Chocolate Chip: Sprinkle chips onto each pancake after pouring the batter.
- Blueberry: Sprinkle fresh or frozen blueberries onto the uncooked surface; do not thaw frozen berries first.
- Cinnamon: Add 1/2 tsp cinnamon to the dry ingredients.
- Banana: Place thin banana slices on each pancake before flipping.
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